Gluten Free, Dairy Free, Red Meat Free, Soy Free, Joojeh Kebab
A mouthwatering Persian style chicken kebab. This is one of my all time favorites!
This is probably a “Medium” Acid Rating (has a reasonable amount of lemon juice), but mixing it with the Greek style yogurt means it’s not an issue.
Rating – Medium: A bit of prep work for the marinade but totally worth it! Splitting up the prep and cooking steps make this an easy dish to cook. Prep the chicken in the morning and cook it for dinner in the evening!
Total time Estimate: 35-40 mins (excluding marinating time)
Prep Time – 12-15 mins
Marinating Time –10mins – 12 hours
– We recommend a long marinating time, such as 3-12 hours but the dish also works with just 10 minutes of marinating if you’re pushed for time! (or you forget)
Cooking Time: 18-21 mins
- Oven
- Mixing Bowl
- Knife
- Chopping Board
- Kettle
- Pestle & Mortar
- Baking tray
- Baking Paper
- Slotted spoon
- Small pan
- 2 Chicken Breasts
- 400 grams of Greek Style Yogurt (Oatley Greek Style Yogurt is amazing!)
- Juice of 3 lemons (or 6 table spoons of lemon juice)
- 2 tablespoons of olive oil
- 1 teaspoon of ground turmeric
- 2 teaspoons of crushed sea salt
- Large pinch of saffron threads
- 3 table spoons of boiling water
- 4 Chicken Breasts
- 800 grams of Greek Style Yogurt (Oatley Greek Style Yogurt is amazing!)
- Juice of 6 lemons (or 10-12 table spoons of lemon juice)
- 3-4 tablespoons of olive oil
- 2 teaspoon of ground turmeric
- 3 teaspoons of crushed sea salt
- 2 x large pinch of saffron threads
- 6 table spoons of boiling water
